y'all betta' get ready for this. you will literally be smothering this chimichuri on every single thing you eat until every last speck of green is swooped by fingers and tongues from the jar. f'reals. it is fresh, tangy, and such a fla'blamo flavour pop that anything it gets to hang out with on your plate will be made light years more glorious. pop rock candy might make a come back if they made a chimichuri flavour.

now, i know i have mentioned this before, but i believe that the best recipes are the ones that live in your head. ones with no real weights and measurements, it's more about handfuls, bunches and pinches. that's how i love to cook.

chimichurri is a pesto'esk herb sauce that can vary a lot in ingredients based on it's spanish and italian influence. it's from Argentina and is used as a sauce or is a sublime marinade on meats. i personally love it so much, i could swirl it into my cereal and smile. my biggest crush, david rocco, made a version close to this one on his show, dulce vita, and i've been savouring the flavour ever since. whoa. have you checked that show out? best ever. i want to marry him, his wife and his whole rustic italian life when i grow up.

throw a couple garlic cloves in the food processor with a small handful of capers. buzz these real quick and then fill the bowl with parsley (cleaned and chopped a bit. discard the bottom 1/3rd of the stem but keep the rest...it's filled with flavour). now pulse those all together.

once it looks a bit like this, scoop out the herby delish into a mason jar. now squeeze a whole lemon into the jar. if it's an organic lemon, zest it prior to cutting and squeezing, for extra brownie points.

throw some sea salt "up in the mug" and drizzle extra virgin olive oil into the jar until it is just covering the goodness. taste and adjust seasoning if needed. i love doing this with green apple as a scooper.

some things i use this churri on:

as a salad dressing...add a bit more oil and or lemon juice for added drizzle factor and use on an arugula, green apple, feta and caper salad. boom. so good. straight sexy time salad.

a marinade for virtually ANY meat. it is a dream on halibut, beautiful on venison, and chicken was born to be drenched in it (umm, that sounds bad).

pasta. pizza. bread products. oh. my. gawd.

piled up on a melty brie round on a cheese plate. expect proposals. people will bow dow to you on one knee. i might be exaggerating. i might not be. try it and you will see.

as a face mask. okay, i am kidding. but i have contemplated it before. it's that good.

Jody, your writings are magicallllll! Seriously? you are an enchanted Writer AND Photographer! I love your cooking style so much...i hope i had even a teensy bit of credit for your eclectic, eccentric, artistic style of cooking out of your dreams instead of just out of a book!
you are rocking this!